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Wok eggs, fried rice and hot Dry Noodles.
Milk Street Recipe
Hoisin-Ginger Noodles
A satisfying, flavor-filled noodle dinner doesn’t come together more easily and quickly than this. Hoisin provides salty-sweet umami in the no-cook sauce, ginger provides fresh, peppery punch, and chili-garlic sauce (or Sriracha) adds balancing heat along with allium notes. We use linguine here because its shape resembles udon, a type of thick, chewy Japanese wheat noodle; if you happen to have udon in the pantry, by all means, use it. Dried lo mein works well, too.
4 to 6
Servings
20 minutes
Ingredients
-
12
ounces dried linguine OR dried udon noodles OR dried lo mein
-
¼
cup plus 2 tablespoons hoisin sauce
Directions
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